Directions

When my wife and I lived in California, we got addicted to this Peruvian soup in a hole in the wall restaurant down the street from our house. Once we moved back to Chicago, we couldn't find any recipe like it, so I set out to make it myself!

It's so simple, I'm telling you, all you people who say you don't know how to cook, you can fool the hell out of your folks with this one!

*Keep in mind that the pasta doesn't fare well in the soup overnight, so less is more, you can always add the soup back to a pot and add more pasta the next day! If you make the next day, you also may need to add a bit more broth and S&P!

1. Heat the oil in a saucepan over medium heat.

2. Add and sauté onion, garlic, and ají panca, stirring for 5 minutes.

3. Add oregano and tomato paste, stir, add ground meat, cook until brown.

4. Add 4 cups beef broth and bring to a boil. Put the lid on, lower the heat, and simmer for 15 minutes.

5. Add angel hair and cook for 3 minutes . Taste and season with salt and pepper.

6. Turn off the heat, and slowly stir in the half and half.

7. Top each bowl with Egg and garnish!